Eggs Baked in Hash browns
This is an American classic with a twist that is surprisingly easy to make and will leave everyone impressed. Also, it’s absolutely delicious!
- 1 onion
- 4-5 waxy potatoes
- Sea salt
- Freshly ground black pepper
- Cayenne pepper
- Olive oil
- 4 knobs of butter
- 4 eggs
- Pre-heat the oven to 200°C/gas mark 6.
- Peel and grate the potatoes and onion with a coarse box grater.
- Put them into a large sieve, then squeeze out any liquid with your hands – the potatoes should be as dry as possible.
- Season with salt, freshly milled black pepper, olive oil and cayenne pepper and mix well. For extra flavor, any seasoned salt such as garlic salt can be used
- Leave to stand for a bit then squeeze out once more to remove any remaining liquid.
- Add a dash of olive oil on an oven-proof pan on medium heat, then add the potato mixture to the pan.
- Press down and compact with a wooden spoon to an equally thick layer.
- Break the butter into smaller pieces then dot them at equal distances around the edges of the pan.
- Continue frying until the bottom of the hash brown is golden brown and crisp.
- Invert the hash brown with the aid of a large plate: to do this, place the plate on top of the pan, then, using oven gloves, quickly invert the pan together with the plate.
- Slide the potato off the plate back into the pan so that the uncooked side is now on the bottom of the pan.
- Dot the remaining butter in little pieces around the edge of the pan and continue to fry until the bottom of the hash brow is golden brown.
- Crack the eggs one by one on top of the hash brown, then season them with Cayenne pepper and a little salt.
- Bake in the pre-heated oven for 6-8 Minutes until the egg white is set.
- To serve, transfer the hash brown eggs to a warm platter.
Photo credit: MJ Kawira (Binti Diaries); @bintidiaries
Chef: Mwihaki Mundia